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Quick Lamb Tagine

  • Preparation Time10 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyEasy
1 tbsp Sainsbury's medium olive oil
2 garlic cloves, chopped
1 tsp ground cinnamon by Sainsbury's
½ tsp Fairtrade ground ginger by Sainsbury's
2 x 390g cartons Sainsbury's chopped tomatoes in tomato juice
700ml hot chicken stock, made using 1 stock cube
1 tbsp runny honey
150g Sainsbury's ready-to-eat dried apricots, cut into quarters
410g tin Sainsbury's chick peas in water, drained and rinsed
350g leftover roasted lamb, shredded

Heat the oil in a large saucepan and sauté the onion for 5-10 minutes, adding the garlic and spices for the last minute.

Pour in the tomatoes and 400ml of the hot stock. Add the honey and apricots, bring to a simmer and cook for 10 minutes.

Stir through the chick peas and lamb and cook for a further 5 minutes, stirring in the spinach for the last 2 minutes.

Meanwhile, put the remaining stock in a pan and bring to the boil. Remove from the heat, tip in the cous cous and cover with a lid.

Let sit for 10 minutes then fluff up the grains using a fork. Stir through the chopped parsley and flaked almonds. Serve with the tagine.

Recipe courtesy of Sainsbury's

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